Category: Egg Wash

Making Egg Wash

Since the simplest things can often cause great confusion it seems well worth doing a proper tutorial on the subject of egg wash. I should say straight out that while I am aware of all the possible additions to an egg wash, I’m not a big believer in the benefits of that alchemy. Unless you’re very much into the minute details of presentation — and I’m clearly not — a simple wash made of well-beaten whole egg plus a dash of salt will do you for most any job. Multi-ingredient washes made from egg, cream, water with a dash of sugar…homey don’t play dat. Here’s what I do: crack an egg.

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On Egg Wash

Several readers have asked that I go a bit in-depth on egg washes. I’m happy to oblige, though I have to confess up front that I’m not a big believer in the alchemy of egg washes. Unless you’re very much into the minute details of presentation — and I’m clearly not — a simple wash made of well-beaten whole egg will do you for most any job. Multi-ingredient washes made from egg, cream, water with a dash of sugar…homey don’t play dat.

Making sure the egg really is well-beaten and not merely scrambled in the bowl is the real key to a good wash, i.e. one that gives you a smooth and even finish. Blobs of egg white on the brush will not only give you an uneven glaze, the pockets of albumen will actually prevent the wash from adhering to the pastry’s surface. I use a fork (sometimes a mini whisk) to mix up an egg wash. I whip briskly until I can’t force myself to do it any longer (about 2-3 minutes, which is a long time when you’re just standing there over a tiny bowl…whipping).

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